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Baked Ham with Agave-Orange Glaze

by Chef Deedle

Want an “easy Easter Sunday Dinner”? Even though tradition has ham to be the star on the Easter table, a little tweaking and a “new” ingredient can make a big difference. The glaze can be made the day before—just refrigerate. Warm before glazing the ham the next day.

1 bone-in spiral-sliced, smoked Ham (6-8 lbs.)

For the ham combine: 3 cups Orange juice

1 cinnamon stick (3-inch)

½ tsp. whole cloves

For the glaze, heat: 1 cup Orange juice

½ cup agave nector (or syrup)

½ cup Orange marmalade

¼ cup Dijon mustard

2 TBsp. whole-grain mustard

1 tsp. ground Allspice

Bring ham to room temperature, about 2 hours.

For the ham combine 3 cups orange juice, cinnamon stick and cloves in a roasting pan; set aside. For the glaze, heat 1 cup orange juice, agave marmalade, Dijon mustard, and allspice in a small saucepan over medium heat; reduce until syrupy, 20-30 minutes, then set aside to chill.

Preheat oven to 300 F. with oven rack on the bottom. Place ham, cut side down, on a roasting rack set inside the roasting pan. Brush one third of the glaze on the ham; seal the pan tightly with foil. Roast ham until an instant-read thermometer inserted into the thickest part of the ham registers 100 degrees, about 15 minutes per pound (1 ½-2 hours).